A quick lesson – Sous-vide is a form of cooking that utilizes submerging a vacuum sealed bag which contains your meat of choice into water that holds a constant temperature. The water is usually a lower temperature, and the meat is kept in for an extended period of time in order to provide a uniformly cooked meat.

Now, Sous-vide machines cost a pretty penny; however, one can accomplish the same results with… a beer cooler. I kid you not.

Feel free to read up on how to sous-vide cooking as my intent isn’t to provide a tutorial on the subject, rather to give you my first sous-vide dish – Prosciutto wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes

Needed For the Dish

2 Skinless Chicken Breasts

Dill

4 pieces of thinly sliced prosciutto

2 slices of fresh mozzarella

1 large Poblano Pepper, diced

1 cup Diced Sun Dried Tomatoes, in oil

1 Small Shallot, diced

1 tsp honey

2 tsp soy sauce

1 tsp olive oil

Note – you’ll also need tooth picks and oil for frying.

1. Place your chicken in a zip lock bag and remove the air (vacuum machine or submerge in water to use the pressure of the water to remove the air).

2. Fill a cooler with water heated to 150 degrees, place bag in cooler and seal and let it sit in there for about 100 minutes. Make sure to check the temp roughly every 30 minutes. If your temp drops below 145, add more water.

3. In the remaining 20 minutes, place your 1 teaspoon of oil into a medium sized skillet with your peppers, sun dried tomatoes (in oil) and shallot. Cook over medium high heat for roughly 5 minutes, and then reduce heat to medium-low and mix in honey and soy sauce. Cook for an additional 5 minutes. Then reduce heat to low while stirring occasionally to prevent burning.

4. Remove chicken from cooler, pat down.

5. Place a slice of mozzarella on top of the chicken, wrap with prosciutto, and fry (not deep fry) in oil for roughly 2 minutes per side.

6. Plate, cover with your pepper/tomato sauce, and serve with a green salad

This was one of the freshest, moist, pieces of chicken I’ve ever had in my life. The prosciutto and the sauce add the perfect touch for the topping… I cannot – cannot – wait to try this when cooking steak!